Shrimp and Scallops

Alaskan Sea Scallops
Don't blame yourself if your local market's plump, juicy scallops shriveled up when you cooked them! Why on earth would anyone add phosphates to scallops? So they'll absorb more water and appear plump and white. But just give them a few minutes in the saute pan and you've got a pan full of phosphate water floating with tiny tough nuggets. No self-respecting scallop fan would bother. Because our large, cream-colored scallops are frozen quickly (no phosphates, thank you), they remain firm, plump and sweet no matter how you prepare them.

Alaskan Spot Shrimp
Riding along the swiftest currents, these succulent shellfish are caught by skilled fishermen using specially designed pots. The shrimp are exceptionally sweet and the firm texture enhances any recipe. Add them to fettuccine and top with a Parmesan cream sauce. Or mound on fresh greens for a tasty seafood salad. As Sitkans will attest, "You haven't had real shrimp until you've tasted Alaskan Spot Shrimp."

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